Chicken Pot Pie

This winter has been especially cold here in Michigan! Here is one of my family's favorites meals. Sure to stick to your ribs and warm you through and through! Add some buttermilk biscuits you are all set. True comfort food.

Chicken Pot Pie

1/3 cup margarine or butter
1/3 cup all purpose flour
1/3 cup chopped onion
½ t salt
¼ t pepper
1 ¾ cups chicken broth
2/3 cup milk
2 cups cut-up cooked chicken
1 package frozen peas and carrots
1 double pie crust

· Prepare pastry and line pie pan with crust.

· Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper, Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables.

· Pour filling into pie pan and cover with top crust. Cut slits in center to allow steam to escape.

· Cook uncovered in a 425 degree oven until crust is brown 30 – 35 minutes.

Notes: I always use Pillsbury pie crust. If it ain't broke don't fix it!

Also, instead of the bag of veggies; I cut up fresh carrots and cook them in a little water in the microwave for about two minutes. Then I add a cup of frozen peas and a cup of frozen corn to the carrots and let them sit while I make up the gravy. By the time the gravy is done, I drain the water and the veggies are thawed.

This recipe was taken from my dog eared, falling apart Betty Crocker Cookbook circa 1980's. Page 87